Disneyland Executive Chef John State shows off new food offerings for the Lamplight Lounge during a media preview at Pixar Pier in Disney California Adventure Park in Anaheim, CA, on Tuesday, May 22, 2018. (Photo by Jeff Gritchen, Orange County Register/SCNG)

It’s an old factory warehouse that’s been refurbished and turned into a cool hangout for animators who eat, drink, chat, sketch, doodle and leave some of their works behind.

That’s the backstory for the Lamplight Lounge coming to Pixar Pier and although it’s fiction it makes a dandy backdrop for Chef John State, culinary director for Disney California Adventure, to do his thing. He likes the concept and he’s even asked real Pixar artists to weigh in.

“Our role as chefs is unique,” he said. “If you feel you’re getting invited to the inner circle of our Pixar artists you want to lean in closely. … They liked that they could contribute their sketches and doodles and it could also be about the foods they like.”

The restaurant is still under construction and the menu development continues but the staff was eager to show off a few dishes and reveal more details about the concept at the Lamplight Lounge at Disney California Adventure, which will open to the public June 23. The restaurant will begin taking reservations on June 7, call 714-781-3463 or visit disneyland.disney.go.com

The two-story restaurant will be decorated with what working animators might leave around: pieces of concept art showing big ideas they might have for the next project, quick sketches on cocktail napkins and other telltale signs of artists at work. The lounge also will be decked out with Pixar character toys.

At night the restaurant will have views of Pixar Pier from both levels.

As for the menu it’s California gastropub fare, completely new except for the signature lobster nachos – those are a holdover from when the place was Ariel’s Grotto and the Cove Bar. “They’re the anchor we would never turn away from those,” said State. “They’re one of the most popular food items that we’ve had at the resort.”

There will be bars upstairs and down. Shareable bites will be offered upstairs, a full dinner menu will be served downstairs and will include a kids menu called Budding Artists.

State took his cue from the artists about what types of food they crave. “You’re working in an environment where you’re creating and your body is pinging you. ‘I know you’re busy but you gotta feed me. I need some nourishment and that smokey grilled burger is something I can’t resist right now.’ It was fun to hear how down to earth their tastes are.”

They sound a lot like Walt Disney himself, who loved his chili and hot dogs, only they’ve grown up in a land where even the junk food is diverse and deliciously global.

Among the offerings: Potato skins served with two different sauces; spinach salad with charred onion vinagrette, egg and shitaki bacon; a crispy chicken sandwich lightly battered on an Amish bun.

New cocktails include the “Over Budget,” a Disney take on a Moscow Mule that adds passion fruit, and the “Last Word.” There will be 12 beers on tap and a proprietary beer bottled just for the lounge by Bottle Logic.

So from the new menu, State showcased a handful of items. Here’s a preview of what to expect.

2. Carne asada roll: State says this is perfect for those who have never ventured into sushi but want to try a roll. Seasoned rice is wrapped around grilled New York strip steak, avocado and grilled green onions. It’s tied together with nori so it looks like sushi and topped with pickled vegetables, roasted Fresno chili salsa, cilantro and crema.

3. Crispy Chicken Sandwich: The meat is soaked in brine and tossed into a tempura-like batter made with beer. After it’s fried it’s tossed into a spicy chili glaze, sprinkled with sesame seeds and tucked into a toasted Amish bun with pineapple butter, vinegar slaw and house made pickles. The chef said it was big hit with the Pixar partners.

4. Spinach Salad: It’s made with curly spinach which is a little heartier, served with a warm wild mushroom ragout and charred onion vinaigrette. A perfectly poached egg sits in the center of the bowl and roasted shiitake mushrooms add a bacon-y touch. The salad comes with blue cheese toast. “Even if you’re not a vegetarian you’ll want to eat this,” says Chef.

5. PB&J Roll from the Budding Artists menu: It’s whole wheat bread spread with peanut butter, rolled and cut into coins then drizzled with strawberry jelly and served with fresh pineapple, strawberries and watermelon. Each serving comes with a little flower pot filled with hummus and veggie sticks of carrots, celery and cucumbers. “It’s our way of saying if you want fries you have to ask for them,” State said.

Anne Valdespino never intended to be an editor. She’s just another writer who took a wrong turn. Nevertheless, she has happily spent the last few years editing features in food, travel, Home and Garden and OCHOME magazine. A former editor at the Los Angeles Times and Orange Coast magazine, Anne started out as an entertainment reporter at The Orange County Register and recently returned to writing. She has come full circle, covering food and other lifestyle topics, and is back where she belongs.